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This adobong kangkong is satisfying as is, but you can easily add more to it to make a well-rounded ulam. Toss in fried tofu for a plant-based protein boost. Try other veggies, too – string beans, okra, and eggplant will all work here and vary the textures in your dish. Mushrooms are another easy add-on: they bring a meaty umami while keeping things light. If you have leftover lechon manok in the fridge, give it a new life by adding it to your adobo. Shred the chicken so it absorbs all that juicy sauce.

Nutritional Data

  • Gluten Free
  • Nut Free
  • Suitable For Pregnancy
  • Wheat Free
  • Vegetarian

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